gemelli w/shrimp et sugar snap peas
12 ounces gemelli or other short pasta
3 tbsps thinly sliced garlic, from 4 large
cloves
2 cups chicken broth
2 tbsp extra-virgin olive oil, more for
drizzling
coarse salt et ground pepper
3/4 lb medium shrimp, peeled et deveined
2 tsps finely grated lemon zest, plus 1 tbsp fresh
lemon juice
8 ounces sugar snap peas, trimmed et cut on the
diagonal into 3/4-inch slices
3/4 cup crumbled feta, 3ozs
2 tbsp finely chopped fresh dill, plus more
coarsely chopped, for serving
1. bring pasta, garlic, broth, 2 cups water, et oil to
a boil in a large straight-sided skillet; season w/salt/pepper. cook, stirring
frequently.
2. add shrimp et 1 teaspoon tsp lemon zest et cook,
stirring occasionally, 1 1/2mins. stir in peas, 1/2 cup feta, et dill et cook,
stirring, until peas are bright green et crisp-tender et shrimp are opaque,
about 1min. stir in lemon juice. serve, topped w/remaining 1/4 cup cheese,
remaing 1tsp zest, et coarsely chopped dill, et drizzles w/oil.
